Caramel Nut Tart is a combination of the rich pecan pie that we all love but filled with pecans, pistachios, cashews walnuts. A beautiful presentation for sure and one that will be a family favorite!
Author:Kristen Massad
Ingredients
Scale
Pate Sucree
1 Cup Unsalted Butter, Softened
3/4 Cup Powdered Sugar
2 Eggs
1/4 tsp Salt
1/2 tsp Vanilla Extract
2 1/2 Cups All Purpose Flour
Caramelized Nut Filling
1 1/4 Cup Light Brown Sugar
4 Tbsp Unsalted Butter, softened
1/2 tsp Salt
5 Eggs
1 1/2 Cup Light Corn Syrup
1 tsp Vanilla Extract
1/2 Cup Pecan Halves
1/2 Cup Cashews
1/2 Cup Pistachios
1/2 Cup Walnut Halves
Instructions
Make the dough
In a mixer fitted with a paddle attachment, cream together butter and powdered sugar
Scrape down the butter in between mixing
Add in eggs, salt and vanilla extract to the butter mixture
Add the flour and mix until fully combined
Remove the dough from the mixing bowl and lightly knead on a floured surface until smooth
Form the dough into a ball and wrap with plastic wrap and refrigerate for 1 hour or overnight
Once the dough is chilled, roll the dough out on a floured surface to 1/8 inch thick
Place the dough in a 9” round tart pan and press down the bottom and sides of the tart to create an even and smooth shell
Refrigerate the shell for another 30 minutes
Preheat the oven to 350 degrees while making the filling
Make the filling
Preheat oven to 350 degrees F
In a mixing bowl with paddle attachment, mix together the brown sugar and butter until creamy and smooth
add in the eggs, corn syrup and vanilla extract
Remove the bowl from the mixer and pour the assorted nuts into the syrup and coat them completely
Pour the assorted nuts into the unbaked tart shell
Bake
Bake at 350 degrees for 30-40 minutes or until nuts are golden and the syrup is thick
Allow the caramelized nut tart to cool before removing from the tart pan